Pork liver recipes

Pressed liver for sandwiches

chicken liver (pork or beef) – 600g; lard – 200g; garlic – 1/2 head; semolina – 150g; eggs – 2 pcs.; salt – 1/2 tbsp; onion – 100g; carrots – 150g.

Pork liver salad with corn

pork liver (boiled) – 400g; corn (canned) – 1 can; bell pepper – 1 pc.; carrots – 1 pc. (large); pickled cucumber – 1 pc.; onion – 1 pc. (big); vegetable oil – 3-4 tbsp; salt - to taste; mayonnaise - to taste

Liver sausage in a slow cooker

pork liver – 1 kg; lard (with meat layer) – 1 kg; milk – 200 ml; salt – 30g; sugar; spices - to taste; onion – 20g; pork intestine (for sausage).

Liver sausage with buckwheat

buckwheat – 1 glass; sausage casing (washed intestines, pork casing) – 2.5 m; chicken liver – 500g; butter – 60g; onion – 130g; vegetable oil for frying.

Liver rillette

pork liver – 400g; onion – 100g; carrots – 100g; milk – 2 glasses; butter – 50g; frying oil; salt - to taste; spices - to taste.

Liver shish kebab in bacon

beef (or pork) liver – 1 kg; milk – 500 ml; bacon (smoked) – 250g; bay leaf – 1 pc.; dark pepper - about 1 tsp; garlic – 2-3 cloves; salt - to taste.

Pork liver and lung omentums

pork liver – 300 g; pork lung – 300 g; buckwheat – 1 cup; water – 5 glasses; salt – 2 tsp; onions – 1 pc.; vegetable oil – 2 tbsp. l.; sebaceous mesh.

Pork liver pate in the microwave

pork liver – 600g; testicle – 2 pcs.; onions - 2 onions; vegetable oil – 2 tbsp; semolina – 1 tbsp; flour – 1-2 tbsp; salt - to taste; sugar – 1 pinch; spices - to taste.

Stewed potatoes with liver in a slow cooker

potatoes – 1kg; liver (pork or beef) – 300g; carrots – 1 pc.; dill – 1 bunch; green onions – 1 bunch; spices for meat - to taste; mayonnaise – 70 ml; bay leaf – 4 pcs.; water – 300 ml; salt - to taste.

Liver skewers with bacon and sage

pork liver – 1.2kg; bacon - to taste; reddish onion – 4 pcs.; sweet pepper – 3 pcs.; fresh sage - to taste; fresh thyme - to taste; salt - to taste; balsamic vinegar - to taste.

Pork liver roll

pork liver; spicy mustard; Dijon mustard; sour cream; bread crumbs (homemade); pickles; salo; pepper mixture.

Pasta salad with liver

spaghetti ; beef or pork liver; bulb onions; several cloves of garlic; table vinegar 9%; mayonnaise; vegetable oil

section: Pasta salads

Liver pancakes

beef liver (or pork) – 500g; testicle – 2 pcs.; flour – 4 tbsp; salt – 1/2 tsp. (or to taste); soda - on the tip of a knife; vegetable oil for frying.

section: Liver recipes

Brussels medallions

celery root, beef or pork liver, egg, flour, crushed crackers, pepper, lemon juice, salt.

section: Liver recipes

Liver in Tairian style

pork liver, lard (lard), pickled cucumbers, reddish sauce, garlic, green onion, pepper, salt.

section: Liver recipes

Pork liver with garlic

pork liver, pork lard, garlic, fat, crackers, salt.

section: Liver recipes

Stuffed veal liver

veal liver, smoked lard, pork or vegetable fat, onion, crackers, egg, sour cream, parsley leaf, pepper, salt.

section: Liver recipes

Kalnič goulash

pork shoulder, pork lung, pork liver, onions, carrots, potatoes, snow-white table wine, red pepper, sweet pepper, fat, salt.

section: Goulash, Liver recipes

Pork liver goulash

pork liver, onions, garlic, sour cream, tomato puree, snow-white table wine, flour, milk, red pepper, pepper, salt, vegetable oil.

section: Goulash, Liver recipes

Pork liver with kvass

pork liver, kvass, onions, garlic, green peas (canned), bay leaf, parsley (greens), dill, black pepper (ground), salt.

section: Liver recipes

Liver pancakes with mushrooms, onions and carrots

pork or beef liver, egg, onion, flour, carrots (large), champignons, salt, vegetable oil.

section: Liver recipes

Pork liver shashlik

liver (pork), bacon, onion, salt, pepper, milk, vegetable oil.

section: Kebabs, Liver recipes

Fried pork liver with sour cream

liver (pork), onion, garlic, sour cream, mustard, flour, milk, parsley (sprig), vegetable oil, salt, spices.

section: Liver recipes

Oriental roasted liver

liver (pork), starch, salt, ginger (ground), vegetable oil, garlic (large crushed), herbs, soy sauce, tomato paste, chicken broth, sugar.

section: Liver recipes

Meat terrine with turkey liver

turkey liver, cognac, pork, beef (minced), egg, crackers (ground), olives (canned), bacon (slices), sumac, salt, pepper.

section: Liver recipes, Terrine

Pork liver cutlets with buckwheat

pork liver, buckwheat, onion, egg (raw), wheat flour, .

section: Buckwheat dishes, Liver recipes

How to cook liver to amaze yourself and your family

It is believed that liver is a food for everyone. But it’s not that difficult to become one: it’s quite easy to learn how to properly prepare this capricious product. Cool life hacks and recipes, including ones from Jamie Oliver, will help you with this.

Much has been said about the benefits of the liver. This product is rich in protein, vitamins and minerals, and is also easily absorbed by the body. However, almost all people do not like liver because of its specific taste or because it turns out tough and dry. Lifehacker's advice will help eliminate all these shortcomings and create a liver fan out of any picky person.

Secrets of selection, processing and manufacturing

How to choose the right liver

To make the dish tasty and healthy, you need to choose good quality and fresh liver. Creating this is quite simple.

Pay attention to the appearance of the product. The liver must be elastic, soft, moisturized and shiny, without scratches or damage. The presence of stains and blood clots is unacceptable. They may indicate a rupture of the animal’s gallbladder, which automatically gives the liver a bitter taste.
The color of the liver should be neither very light nor very dark. Remember: excellent beef liver has a ripe cherry color, pork liver is reddish brown, chicken liver color varies from light brown to brown-red, and turkey liver is dark red.
The freshest liver has a sweetish iron smell. A sour smell indicates that the product is spoiled.
There should not be excess ice on the surface of the frozen liver, and it itself does not have to have an orange color. All this means that the product was either frozen or overfrozen a couple of times.

How to cook soft liver

First you need to remove all vessels, veins and films. In the case of beef liver, creating this is quite simple. But to make the function easier, you can hold it in warm water for a couple of minutes. The film of pork liver is thinner and more difficult to separate. Try to leave the offal in boiling water for 20 seconds, and then remove the film by picking it up by the edge with a knife.
Additional softness of the liver will give a sour marinade. To make it, lemon or lime juice or a couple of tablespoons of vinegar are suitable. Mix one of these ingredients with water and soak the liver in it a few hours before making it.
Baking soda can also soften the liver. Just sprinkle it on any piece and wait about an hour.
An extreme method is for those who like to use physical force. To make the product softer, you can simply beat it with a hammer. Just remember to place the liver in cellophane, otherwise it will spread.

How to cook savory liver

To prevent the liver, especially pork liver, from becoming bitter, you can soak it in milk, cutting it into pieces beforehand. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only remove the bitterness, but also make the liver very soft.
Instead of soaking, you can quickly boil the liver in lightly salted water. This trick should also free the dish from bitterness.
But products with strong, pronounced odors will help mask the specific liver taste. Onions, garlic, chili peppers and aromatic herbs, such as thyme or sage, are good choices.

How to cook juicy liver

The main thing is not to overcook. To keep the liver juicy, just fry each side in a perfectly heated frying pan for 5 minutes (or less).
If you dip pieces of liver into flour or batter before frying, the juice literally remains inside.
Sour cream or cream are true friends of juicy and soft liver. It is recommended to simmer it in them for no more than 20 minutes.
The last item both on the list and during production will be salt. It will confiscate the water, so it is better to add it at the end.

Liver dishes

Liver fried with onions

Ingredients:

900 g chopped beef liver;
1 ½ cups milk;
60 g butter, divided into pieces;
2 huge sweet onions;
2 cups of flour;
salt;
pepper.

Manufacturing

Gently wash the liver under cool water, place in a bowl and cover with milk. It must completely cover the offal: if the volume of milk indicated in the recipe is not enough, increase the dose.

The liver can only be soaked while preparing the onions, but it is better to do this step in advance and let it sit for 1-2 hours.

Place half the butter in a large frying pan and melt over medium heat. Add the onion sliced into rings, cook until soft and set aside on a plate.

Place the remaining butter in the same pan. Remove the liver from the milk, pat dry with cardboard towels and coat in a mixture of flour, salt and pepper. When the butter has melted, turn up the heat and add the liver pieces to the pan.

Fry the liver on both sides until golden brown. Return the onion to the pan, reduce the temperature to medium and keep the dish on the fire for some time.

The remaining cooking time depends on your preferences, but you still shouldn’t fry the liver too much. It is enough that it is perfectly browned on the outside, but remains slightly pink on the inside.

Jamie Oliver's Chicken Liver Pate

Ingredients:

400 g chicken liver;
300 g softened butter;
olive oil;
2 shallots;
2 cloves of garlic;
a few sage leaves;
1 pinch of ground mace (nutmeg);
1 small glass of brandy;
sea salt;
freshly ground black pepper.

Manufacturing

Place half the butter in a heatproof saucepan and place over low heat. Wait for the butter to melt: this should take about 10 minutes. Then strain the ghee into a separate bowl and set aside to cool. For the pate you will only need purified yellow butter; the light remains can be thrown away.

Peel and finely chop the onion and garlic. Heat a small amount of olive oil in a frying pan. Sauté the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.

Wipe the surface of the pan with cardboard towels, increase the heat and add the livers with most of the sage leaves. Fry the liver on each side for two minutes so that it browns on the outside and remains pink on the inside. If you overcook it, it will lose its delicate texture and the pate will turn out grainy.

Add brandy. Be careful: alcohol may catch fire. Salt and pepper the liver and simmer for about a minute.

Remove the liver from the heat and transfer it, along with the onion and garlic, to a food processor. Grind the ingredients to a puree, then add the mace and a large portion of the melted butter. Continue blending until smooth.

Transfer the pate to a prepared container, sprinkle sage leaves on top and cover with the remaining melted butter using a spoon. Place the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the top layer of oil is not compromised, the liver delicacy can be stored for up to 2 weeks.

Pork liver with creamy mushroom ragout

Ingredients:

500–600 g pork liver;
3 tablespoons pork fat;
1 shallot;
500 g of new forest mushrooms;
3 tablespoons olive or butter;
1 large onion;
1 clove of garlic;
1 sprig of thyme;
2 sage leaves;
2 tablespoons dry sherry;
50 ml dry snow-white wine;
250 ml chicken broth;
100 ml heavy cream.

Manufacturing

Heat a large frying pan over high heat, add the pork fat and, when melted, add the liver. Fry it on all sides until coffee brown.

Place the browned liver together with the chopped shallots in a saucepan and simmer for 20–25 minutes. When the liver becomes firm (or when the culinary temperature indicator shows that the temperature in the thickest part has reached 55 ° C), remove it from the heat and leave it in a warm place, covering it with a lid.

While the liver is cooling, begin preparing the mushroom stew. Place a large saucepan over medium heat, heat the oil and add the mushrooms. When they become a little browner and the excess liquid has evaporated, add chopped onion and garlic to the pan. Continue cooking until the mushrooms soften. Then add the thyme and chopped sage leaves. Stir well and pour the sherry and snow-white wine into the pan.

Raise the heat to high and wait until half the water has evaporated from the pan. Add broth and repeat the previous step. When the stew has thickened, pour the cream into the pan and stir. Taste the dish, add salt and add more seasonings as needed.

Cut the rested and slightly cooled liver into thin pieces. Transfer them to a warm plate and top with mushroom ragu.

Stewed pork liver - how to sauté it so that it is soft and juicy?

Have a nice day, my dears! Previously, I, like almost everyone else, underestimated offal and passed by the counters. One day I went to visit a friend who had stewed pork liver for lunch. I really liked the taste of the dish, and now I spoil my own household with it. They gobble him up on both cheeks. A slow cooker, a frying pan, and even a saucepan are suitable for making. You can immediately create a side dish by adding potatoes and onions with carrots.

The calorie content of the finished product per 100 grams is 165 calories, so it can be consumed by those who are watching their figure. Plus it contains a lot of essential vitamins B and A.

Before making the liver, it is better to marinate it for 30 minutes in milk to free it from bitterness. If you don’t have time for this, you can first add homemade mayonnaise, cream, sour cream or milk, they will make the product soft and juicy. It is important not to overcook the product; it must be soft on the inside. Thin pieces are fried on both sides for 2 minutes, the thickest ones - a little longer. For better softening and adding sweetness to the dish, I recommend adding onions. I have made a selection of recipes that will help you entertain your loved ones with a delicious dinner.

Recipe for making pork liver stewed with onions and carrots

I'll start by describing a common and healthy dish on our daily menu. It is often said that children do not eat liver, but my son really likes it. Therefore, I recommend mastering culinary masterpieces in the production of offal using this recipe specifically, it never fails.

Ingredients:

700 g pork liver;
1 large onion (or 2 small ones);
200 g carrots;
1 medium head of garlic (20 g);
2 tbsp. flour;
salt and pepper to taste;
sunflower oil;
bay leaf (optional).

How to create:

1. Cut the carefully washed liver into long strips, approximately 1.5-2 cm wide. Place them in a bowl, add salt and pepper to taste and stir. Add a tablespoon of flour and mix again with your hands.

2. Heat vegetable oil in a frying pan and place the pieces there. Fry until golden brown. Do not forget to stir the product.

3. Prepare vegetable dressing. Cut the onion into half rings, the carrots into strips or grate them, chop the garlic cloves into not very small pieces.

4. Place 1⁄2 of the onion, carrot and garlic on the bottom of a deep frying pan or roasting pan. Place pieces of fried liver as the second layer, and the other half of the vegetable dressing as the third.

5. Add water so that it covers the liver layer, add another pinch of salt. Cover the pan with a lid, place on the stove and bring the liquid to a boil. Then reduce the gas to a minimum and simmer the liver until cooked. This usually takes 25 - 30 minutes.

The dish comes with ready-made gravy and goes well with any side dish. You can cook pasta or buckwheat, prepare mashed potatoes, adding lard or butter to increase the fat content and satiety.

ARTICLES SOFTWARE (that is, software - a set of programs for computers and computing devices) TOPIC:

Pork liver in sour cream - 4 quick recipes for making delicious liver
Cooking delicious chicken liver in a frying pan. Advice from an experienced housewife on how to fry correctly
5 recipes for how to cook liver casserole - a dietary dish that is good for your figure

Have you tried making liver casseroles? If not, I recommend trying it. The result is a very tasty and tender soufflé. For a step-by-step recipe, see another article.

Pork liver stewed in sour cream and onions

A very ordinary dish has a unique taste, and the offal turns out incredibly juicy and tender. The dish perfectly complements any vegetable cabbage salad or side dish. A frying pan or pan with a non-stick coating is suitable for making.

It will be useful for you:

500 g liver;
2 onions;
2 tbsp. l. sour cream;
1 tsp. salt;
pepper to taste;
vegetable oil for frying.

How to cook:

1. Remove films and veins from the washed liver. Cut it into small pieces, wash it with running water and put it in a bowl.

2. Add chopped onion, salt and pepper to taste, season with sour cream and stir well. Leave to marinate for 10 minutes.

3. Heat vegetable oil in a frying pan or saucepan and add the marinated mixture there. Cover the dish with a lid and simmer over low heat for about 50 minutes, mixing the liver 20 minutes after the start of cooking.

A tasty, healthy and nutritious dish is ready. I like to stew the liver with sour cream, it comes out much more tender, with a beautiful creamy taste. I carefully outlined more recipes for making it in another article. Bon Appetit everyone!

How to deliciously stew pork liver with potatoes so that it is juicy and soft?

You will spend no more than 10 minutes making this authentic dish with a side dish. Tasty and tender, everyone will like it, including supporters of proper nutrition.

Required products:

300 g liver;
2 onions;
5 cloves of garlic;
4 tbsp. l. sour cream;
2 tbsp. l. sunflower oil;
1 tbsp. l. mayonnaise;
5 boiled potatoes;
1 tbsp. chopped dill;
salt and spices.

Step-by-step manufacturing recipe:

1. Cut the washed liver into flat plates in the form of steaks, place on a cutting board and lightly beat. Salt and pepper the chopped pieces on both sides and brush them with mustard. Leave to marinate.

2. Chop one onion, 3 cloves of garlic and place them on the oil heated in a frying pan. Sauté the vegetables for 3 minutes, then place the liver pieces on top and fry over low heat for 5 minutes on each side.

3. After about 8 minutes, coat the almost completely finished pieces with sour cream and simmer for another 3 minutes.

4. While they're cooking, make the side dish. Cut the boiled potatoes into cubes. Chop the second onion and 2 cloves of garlic and add them to the bowl with the potato cubes.

5. Salt, pepper, add dill spices to taste. Season the potatoes with a tablespoon of sour cream and mayonnaise, stir well and leave for 3 minutes. into the microwave.

Stewed liver in sour cream sauce and a side dish of potatoes with mayonnaise, sour cream and vegetables are ready. I recommend everyone to try this dish!

How to properly cook pork liver stewed in a slow cooker?

This option is suitable for all types of multicookers. How long does it take to prepare? In a pressure cooker, the cooking time is 5 minutes, in an ordinary cartoon - 15 minutes.

Required products:

400 g pork liver;
1 onion;
200 g sour cream;
2 cloves of garlic;
1 tsp. oregano;
50 ml water;
salt;
pepper;
flour.

How to create:

1. Cut the liver into large pieces and roll in flour.

2. Pour a little vegetable oil into the multicooker bowl and turn on the “Frying” mode. Place the liver pieces there and, turning, fry on both sides until golden brown.

3. Then put the onion cut into half rings into the bowl and stir. Add chopped garlic cloves, a teaspoon of oregano, salt and pepper to taste and stir again.

Add sour cream, stir thoroughly and add a little water. Close the multicooker lid and turn on the “Stew” mode. In 15 minutes, an appetizing and fragrant dish will be ready.

Friends, what do you add when making offal? If you liked the recipes described in the article, share them on social networks. Come to my blog again, there will be a lot of exciting things. See you soon!

Pork liver - 9 recipes for making savory dishes

Pork liver, recipes for which are popular due to the profitable combination of usefulness and low price, is a frequent guest on the daily home menu. The only disadvantage of offal is that it needs to be handled correctly: it is cleared of films, washed, and then the upcoming culinary manipulations begin.

Pork liver - recipes

Everyone's favorite offal is pork liver, recipes for which have found a place in the kitchens of almost all nations. Valued for its high content of microelements, ease of preparation and versatility, it becomes part of the diet of the whole family and is prepared time after time in the latest manner. An offal fried with vegetables is considered a classic.

How to fry pork liver?

Fans of unique combinations will love the duet of liver and apples. The not-so-sweet fruit contrasts well with the giblets, and the crispy bacon adds texture to the dish. For adherents of the classics - a thick creamy sauce with Dijon mustard in the base.

Ingredients:

pancetta – 155 g;
apples – 2 pcs.;
liver – 440 g;
apple juice – 190 ml;
onion – 115 g;
Dijon mustard – 5 g;
heavy cream – 145 ml;
a pinch of dried sage.

Manufacturing

After browning the pancetta, transfer the pieces to a napkin, and use the rendered fat to fry the giblets and onion rings.
Fried pork liver with onions goes into a separate plate, and pour the juice into its space and evaporate it to half the original size.
Return the iron, pancetta and add other ingredients from the list.
Continue frying for another 5-7 minutes.

Pork liver cutlets

If you are wondering what can be cooked from pork liver, then cutlets can be a candidate for boring dishes. Since the offal in the form of minced meat does not hold its shape well on its own, it makes sense to mix it with chopped beef.

Ingredients:

minced beef – 980 g;
liver – 460 g;
sprig of rosemary;
oregano – 2 teaspoons;
a pinch of chili flakes.

Manufacturing

Making pork liver begins with stripping and washing it.
Next, the first couple of components are passed through a meat grinder, flavored with spices and a pinch of salt.
From the purchased mass, form cutlets of the desired size and cook on the grill.

Pork liver pancakes

This recipe will help you cook pork liver quickly and deliciously. In its framework, the offal whipped with spices can simply be supplemented with flour/semolina, and you can start cooking over fire. Ready-made pancakes are served hot, accompanied by a choice of sauces, both as an appetizer and as an addition to the main course.

Ingredients:

liver – 620 g;
semolina – 55 g;
eggs – 3 pcs.;
onions – 35 g.

Manufacturing

Pork liver, the recipes for which differ in their simplicity, is only difficult to prepare. Remove any films from it, thoroughly wash it and soak it in water/milk.
Pass the slices through a meat grinder along with the rest of the ingredients from the list.
Brown the resulting mass in portions for a couple of minutes on each side.

Pork liver chops

Considering their tenderness and fragility, offal retains its shape well even after beating. You can check this by making pork liver in batter or breading, like a schnitzel. Such a meat addition will be vital for any vegetable or cereal side dish; it is in harmony with almost all sauces and gravies.

Ingredients:

eggs – 2 pcs.;
garlic clove – 1 pc.;
bread crumbs - 1 tbsp.;
grated parmesan – 25 g;
liver – 440 g.

Manufacturing

Cover the giblets with film and beat them to a uniform thickness of half a centimeter. Rub it with pureed garlic and salt.
Dip the chops in the egg and sprinkle the cheese and crumb mixture on the outside.
Keep the schnitzels on the fire for 3-4 minutes on each side.

Pork liver cake - recipe

From the offal you can create not only hot dishes, but also traditional snacks, such as cakes. Pork liver cake is a recipe loved by almost all lovers of hearty and cheap dishes, and therefore it has a lot of options. Below is a basic option that can be varied with herbs, hard/processed cheeses and vegetables.

Ingredients:

liver – 540 g;
eggs – 3 pcs.;
flour – 185 g;
sour cream – 95 g;
mayonnaise – 115 g;
a handful of greens of your choice for decoration.

Manufacturing

Beat the raw liver into minced meat and combine it with a couple of subsequent parts from the list. Don't forget the seasonings.
Pour out a ladle of batter at a time and prepare thin pancakes from it.
Coat any of the pancakes with sour cream and mayonnaise sauce and sprinkle with herbs on top.

Pork liver in sour cream

The answer to how to deliciously fry pork liver is understood by no matter what housewife: let the pieces brown with vegetables, and then pour in sour cream sauce and simmer until fully cooked. A thick, satisfying and full-of-taste addition to any cereal side dish is ready. If desired, the sauce base is supplemented with tomatoes, mustard, and spices.

Ingredients:

liver – 740 g;
onions – 135 g;
sour cream – 370 g;
water – 115 ml;
flour – 35 g.

Manufacturing

Sprinkle the prepared slices with salt and roll in flour. Keep any on the fire until golden brown.
Place the onion in the pan and let it soften.
Fill the contents of the dish with a sauce made from water and sour cream.
Simmer the pork liver goulash with gravy until the sauce thickens and the ingredients are ready.

Pork liver salad

You should not think that pork liver recipes are similar to each other and it is unrealistic to beat the product again. You can use this affordable and widespread product even in restaurant-class dishes, the main thing is to choose the right unique additions. After this appetizer, the question: what can be prepared from pork liver will disappear forever.

Ingredients:

spinach – 145 g;
oranges – 2 pcs.;
a handful of walnuts;
butter – 45 g;
liver – 430 g;
bacon – 35 g;
lemon juice – 25 ml;
balsamic glaze, lemon seeds - for serving.

Manufacturing

Divide the main product into small slices and fry each in butter until cooked.
Place the livers on a plate on top of the spinach leaves drizzled with lemon juice. Place citrus slices nearby, sprinkle with nuts, pomegranate and crispy bacon, and drizzle with balsamic glaze before serving.

How to make pork liver pate?

One of the traditional recipes for pork liver is pate, which is convenient to serve during a buffet meal and decorates the table at banquets. What distinguishes this recipe from all others is its heterogeneous texture, which is easy to achieve simply by painstakingly chopping the ingredients by hand.

Ingredients:

liver – 540 g;
cooking fat – 35 g;
dry snow-white wine – 25 ml;
onions – 95 g;
celery stalk – 85 g.

Manufacturing

Once the fat has melted, use it to sauté the onion pieces and celery.
Complete the roasted vegetables with liver and pour in dry wine. When the products are ready, chop them together.
At home, pork liver pate is served on toast or crackers.